No cooking cooking

We all know we should be eating our 5-a-day. Who wasn't told to "eat your vegetables" when you were a kid? But, let's face it. Boiled or steamed veggies, no matter how good we know they are for us, are quite frankly, well, more than a bit boring and usually less than inspiring, especially if the cook time has gone just that little bit over and they've turned into something approaching mush. Well, here's a great way to get the veggies quota in and enjoy a flavour- and sensory-packed dish. Enter the roasted veggies.

This works with most vegetables - last night's version used carrots, parsnips, red onions, potatoes and garlic, sprinkled with freshly-picked sage, thyme and rosemary from the balcony. A mouth watering summer version uses tomatoes, courgettes, onions, aubergines, peppers - whatever you have on hand really. The result is caramelly and delicious, plus it doesn't leave that boiled cabbage smell lingering around the house for hours.

The trick is to use plenty of olive oil, enough so that the vegetables are well coated but not swimming. Chop up the veggies, toss in the oil, add the herbs & seasonings, spread onto a baking sheet, and roast for about 20-25 minutes until soft. For the time-stressed among us, this is a great example of "no cooking cooking", leaving a spare 25 minutes to do something else that we keep telling ourselves we don't really have time for. Yes, we really can find the time to treat ourselves to a face masque. Or do some ironing. Or just kick back and slob out in front of the TV with a glass of wine.

If you've never tried this, do it. Soon. You'll thank me for the tip, really.